Name: Restaurant Aleksandar
Address: 126 South 19th Street, Philadelphia, Pennsylvania, 19103, United States

classic vanilla custard with caramelized sugar crust

Creme Brulee

Chocolate Ganache

lime leaf rice carrot puree mustard dill sauce

golden seared halibut

crispy skinned duck breast roasted root vegetables Cherry reduction

Roasted Duck Breast

sweet potato gnocchi porcini mushroom sauce aged cheese fresh herbs

Purple Sweet Potato Gnocchi

grass – fed beef tenderloin seasonal vegetables mashed potatoes red wine demi glace

Grass Fed Tenderloin (AUS)

Ferraton Père et File ' Samorëns ', Côtes du Rhône, France, 2021

Gamay Nori

velvety roasted butternut squash warm winter spices finished with creme fraiche & chives

Butternut Squash Soup

Prosecco

maple bourbon maple syrup angostura bitters

Maple Old Fashioned

domaine de la tour de Gatine, Languedoc, France

Chardonnay

French Fries

Fruit Mélange

egg with creme fraiche dill horseradish cream crispy pancetta mekik

Eggs & Pancetta

caramelized onion pickled peppers mekik chips

Beef Tartare

Crème Brûlée

Homemade Ice Cream

brown – butter vanilla ice cream caramel cinnamon

Warm Layered Apple

brazilian lobster paccheri lobster bisque cream sauce

Lobster Paccheri

10oz Grass – Fed NY – Strip (AUS)

House – made Fries

Green Beans shallots garlic butter spring risotto crispy kale turnip crema

Hokkaido Scallops

ajvar sauce spinach micro greens blue cheese & ajvar crema

Pumpkin Gnocchi

braised chicken crispy chicken skin sweet paprika sauce

Paprikash Mafaldine

Preheat oven to 325°F (160°C). Arrange four 6-ounce ramekins in a deep baking dish or roasting pan that will hold them with at least 1 inch of space around each.

Preheat and prepare

In a medium saucepan, combine heavy cream, whole milk, and the scraped vanilla bean and pod (or add vanilla extract later if using). Warm over medium heat until it just begins to steam and small bubbles form around the edge, about 5 minutes. Do not boil. Remove from heat and let steep 10–15 minutes to infuse vanilla.

Heat cream mixture

While the cream steeps, in a medium bowl whisk together the egg yolks, 1/4 cup granulated sugar, and a pinch of fine sea salt until the mixture is smooth and slightly paler, about 1–2 minutes. Do not whip in air.

Whisk yolks and sugar

Remove the vanilla pod from the cream and discard (if used). Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the yolks. Then slowly whisk in the remaining cream until combined.

Temper eggs

Pour the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits and any remaining vanilla pod pieces. This yields a silky custard.

Strain custard

Place ramekins in the prepared baking dish. Divide the custard evenly among the four ramekins (about 5–6 ounces each).

Fill ramekins

Create bain-marie: Carefully pour the hot water into the baking dish around the ramekins until it reaches about halfway up the sides of the ramekins. Be careful not to splash water into the custards.

Bake: Transfer the baking dish to the preheated oven. Bake until the custards are set but still slightly jiggly in the center, about 35–45 minutes (start checking at 30 minutes). The edges should be set and the center will have a gentle wobble.

Cool: Remove ramekins from the water bath using tongs or a towel and place on a rack. Let cool to room temperature, then refrigerate uncovered for at least 2 hours and up to 2 days to fully set.

Dry the surface: About 10 minutes before serving, remove ramekins from refrigerator. Pat the custard surface lightly with a paper towel if any condensation is present—dry surface helps caramelize evenly.

Evenly sprinkle 3 tablespoons granulated sugar over the top of the chilled custards, dividing equally (about 3/4 tablespoon per ramekin).

Caramelize: Using a handheld culinary torch, move the flame steadily across the sugar until it melts, bubbles, and turns a deep amber evenly across the surface, about 1–2 minutes. If you don't have a torch, place ramekins under a very hot broiler on the top oven rack 3–6 inches from the heat and broil until sugar melts and browns (watch constantly to avoid burning).

Set crust: Let the caramelized sugar cool and harden for 1–2 minutes before serving so it forms a crisp shell.

heavy cream

whole milk

granulated sugar

large egg yolks

vanilla bean (split and seeds scraped) or 1 1/2 tsp vanilla extract

fine sea salt

granulated sugar (for caramelizing)

hot water (for bain-marie)

Preheat oven to 180°C (350°F). Spread the shredded kadaifi on a clean board and gently tease apart any large clumps so the strands are loose.

Prep and butter

Melt 60 g unsalted butter in a small saucepan or microwave until fully liquid. Toss the loosened kadaifi with melted butter, 25 g sugar and 1/4 tsp sea salt until evenly coated. Work gently to avoid breaking the delicate strands.

Divide the buttered kadaifi into 8 equal portions. On a parchment-lined baking sheet, shape each portion into a small nest or disc (about 6–7 cm / 2.5 in across), pressing lightly so strands adhere but remain airy.

Bake for 10–12 minutes, rotating the tray once, until golden and crisp. Watch carefully in the final minutes to avoid burning. Remove from oven and cool completely on a rack; nests will crisp further as they cool.

While the kadaifi bakes, make the caramel. In a medium, heavy-bottomed saucepan combine 150 g sugar and 30 ml water. Stir gently just to moisten the sugar, then stop stirring.

Place the pan over medium heat and let the sugar dissolve and boil. Swirl the pan occasionally (do not stir) until the sugar turns an amber color — about 6–10 minutes depending on heat. Watch carefully to avoid burning.

When amber, remove from heat and carefully whisk in 30 g butter until melted and incorporated. Slowly pour in 60 ml hot heavy cream (the mixture will bubble vigorously) while whisking until smooth. Stir in 1/4 tsp sea salt. Set aside to cool slightly until pourable but not runny.

Reserve about 2–3 tablespoons of caramel for drizzling; keep the rest warm at a low temperature or in a small warm bowl for assembly.

Chop 250 g bittersweet chocolate finely and place in a heatproof bowl.

Heat 200 ml heavy cream in a small saucepan over medium heat just to a simmer — bubbles forming at the edge and steam rising, but do not boil.

Pour the hot cream directly over the chopped chocolate. Let sit undisturbed for 1–2 minutes to soften the chocolate, then gently stir from the center with a spatula in slow concentric motions until the mixture is smooth and glossy.

Stir in 20 g softened butter, 1 tablespoon corn syrup (optional, for shine), 1/2 tsp vanilla extract and 1/8 tsp fine sea salt until fully incorporated. If the ganache is too thick to pour, warm briefly in a bain-marie or microwave in 10-second bursts, stirring between, until pourable but not hot.

Allow ganache to cool slightly (to around 35–40°C) so it thickens a little but remains pourable for assembly.

Place cooled kadaifi nests on a serving platter or individual plates. Spoon a shallow pool of caramel into each nest (about 1 tablespoon each), leaving room for ganache on top.

Pour or spoon warm, pourable ganache over each caramel-filled nest so the ganache fills and slightly covers the nest (about 40–50 g ganache per serving depending on desired coverage). Smooth the tops with the back of a spoon if desired.

Drizzle reserved caramel over the ganache in a fine zigzag. Sprinkle each serving with chopped toasted almonds (or pistachios) and a few flakes of sea salt to finish.

Allow assembled desserts to sit 10–15 minutes at room temperature so flavors meld and ganache sets slightly. Ganache will remain soft; refrigerate for 15–20 minutes if you prefer a firmer set before serving. Serve within 24 hours for best texture; store covered in the refrigerator and bring to room temperature 20–30 minutes before serving.

kadaifi (shredded phyllo) pastry

unsalted butter

sea salt

water

heavy cream (hot)

bittersweet chocolate (55–70% cacao), chopped

unsalted butter (softened)

light corn syrup or glucose (optional, for shine)

vanilla extract

toasted sliced almonds (or pistachios), chopped

flaky sea salt

Pat halibut fillets dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each fillet on both sides with the 1/2 cup flour, shaking off excess.

Prepare fish

Heat a large nonstick or stainless steel skillet over medium-high heat until hot. Add 2 tbs neutral oil and 2 tbs unsalted butter. When butter foams and oil shimmers, add fillets spaced apart. Sear without moving 2.5–3 minutes until a deep golden crust forms. Carefully flip and sear 2–3 minutes on the second side until fish is opaque through the thickest part (internal temp ~135–140°F/57–60°C). During the last 30 seconds tilt the pan and spoon the butter-oil mixture over the fillets to baste and finish cooking. Transfer to a warm plate and rest 2–3 minutes.

Brown and baste

If fillets are thicker than 1.25 inches, reduce initial sear to 2 minutes and finish in a 400°F (200°C) oven for 4–6 minutes until opaque.

Rinse 2 cups jasmine rice under cold water until runoff is mostly clear. Drain well and place in a medium saucepan with 2.5 cups water, 1 tbs butter, 3 whole kaffir lime leaves, and 3/4 tsp kosher salt.

Rinse and combine

Bring to a gentle boil over medium-high heat. Stir once, reduce heat to low, cover tightly, and simmer 15 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes to finish steaming.

Simmer

Discard the lime leaves. Fluff rice gently with a fork and keep warm until plating.

Finish

In a medium saucepan, melt 1 tbs butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the garlic and cook 30 seconds until fragrant. Add the carrots and 1/2 cup stock; bring to a simmer. Cover and cook until carrots are very tender, about 12–15 minutes.

Cook aromatics and carrots

Transfer the carrot mixture to a blender or use an immersion blender in the pot. Add 2 tbs heavy cream and puree until completely smooth, adding additional stock by tablespoonfuls if needed to reach a velvety consistency. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper; taste and adjust. Keep warm.

Puree

In a small bowl whisk together 2 tbs Dijon mustard, 1 tbs whole-grain mustard, 1 tsp white wine vinegar, 1 tsp lemon juice and 1 tsp honey. Slowly whisk in 3 tbs extra-virgin olive oil until a smooth emulsion forms.

Emulsify

Fold in 2 tbs finely chopped fresh dill and season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or sweetness as needed. Keep at room temperature; re-whisk before serving.

On each plate spoon a smooth bed of carrot purée (about 1/3 to 1/2 cup). Place 3/4 cup lime-leaf jasmine rice beside the purée. Set a golden seared halibut fillet on top or slightly overlapping the purée and rice.

Plate

Drizzle 1 to 1.5 tbs mustard-dill sauce over the halibut and a teaspoon alongside the rice. Garnish with a few microgreens or baby dill, a light drizzle of extra-virgin olive oil, and a lemon wedge. Serve immediately.

Sauce & garnish

halibut fillets (skinless, 6-7 oz each)

kosher salt

freshly ground black pepper

all-purpose flour (for light dusting)

neutral oil (canola, grapeseed, or vegetable)

fresh lemon wedges (for serving)

jasmine rice

fresh or frozen kaffir lime leaves (whole)

carrots (peeled, cut into 1/2-inch rounds)

yellow onion (small, roughly chopped)

garlic clove

vegetable or chicken stock (low sodium)

heavy cream or crème fraîche

Dijon mustard

whole-grain mustard

white wine vinegar

extra-virgin olive oil

fresh dill (finely chopped)

honey

lemon juice (fresh)

salt

black pepper

microgreens or baby dill (optional)

extra virgin olive oil (for drizzling)

Remove duck breasts from refrigerator 20–30 minutes before cooking to come closer to room temperature. Pat skin and flesh dry thoroughly with paper towels.

Prepare duck

Using a sharp knife, score the skin in a crosshatch pattern, cutting through the fat but not into the meat (about 5 mm deep). This helps render fat and crisps the skin.

Season both sides of the breasts generously with kosher salt and freshly ground black pepper. Rub 1 tablespoon olive oil over the flesh side only (not necessary on skin if well seasoned).

Preheat oven to 200°C (400°F). Place an ovenproof skillet (preferably cast iron) on the stovetop over medium heat to preheat while you prepare vegetables (about 5 minutes).

Place duck breasts skin-side down in the cold skillet (skin should contact the pan) and turn heat to medium-low. This allows fat to render slowly. Cook 8–12 minutes, pressing down occasionally and tilting pan to spoon off excess fat into a heatproof container. Cook until skin is deep golden brown and much of the fat is rendered.

Flip breasts and sear flesh side for 1 minute to color. Transfer skillet to the preheated oven and roast 6–10 minutes for medium-rare (internal temperature 55–58°C / 130–136°F). Increase time for more doneness (8–12 minutes for medium). Remove from oven and rest on a cutting board loosely tented with foil for 8–10 minutes before slicing.

While duck is preheating and beginning to sear, toss potatoes, carrots, parsnips, red onion wedges and smashed garlic with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 tablespoon fresh thyme in a large bowl until evenly coated.

Arrange vegetables in a single layer on a rimmed baking sheet. Place in the oven (can roast at the same 200°C/400°F) and roast 25–35 minutes, tossing once halfway, until vegetables are tender and caramelized at the edges. Timing may overlap with duck; if oven space is limited, roast vegetables first and keep warm.

When roasted, remove garlic cloves from skins if desired. Taste and adjust seasoning with a pinch of salt and pepper. Keep warm, loosely tented with foil, while duck rests and sauce is finished.

While duck rests, make the cherry reduction. In a small saucepan over medium heat combine the cherries, 120 ml dry red wine and 120 ml chicken or duck stock. Add 1 tablespoon balsamic vinegar and 1 teaspoon brown sugar or honey to balance acidity.

Bring to a gentle simmer and cook, stirring occasionally, until cherries soften and liquid reduces by about half (8–12 minutes). If using frozen cherries, add a minute or two.

Remove from heat and, using a spoon or small whisk, skim any excess fat from the surface if present. For a smooth sauce, optionally purée with an immersion blender and pass through a fine sieve into a small pan, pressing solids to extract flavor. Return to low heat.

Mount the sauce by whisking in the cold cubed butter, one piece at a time, until glossy and slightly thickened. Stir in 1 teaspoon fresh thyme leaves, and season with salt and pepper to taste. Keep warm.

Slice rested duck breasts thinly on the bias. Arrange roasted vegetables on plates, fan duck slices over them, and spoon the warm cherry reduction over the duck (and a little over the vegetables if desired). Serve immediately.

duck breasts (skin-on, bone-in or boneless)

olive oil

baby potatoes (halved if large)

carrots (medium, cut into 2–3 cm batons)

parsnips (medium, cut into 2–3 cm batons)

red onion (cut into wedges)

garlic cloves (smashed, whole)

fresh thyme

olive oil (for roasting)

kosher salt (for vegetables)

black pepper (for vegetables)

fresh or frozen pitted cherries

dry red wine (or chicken stock for non-alcohol)

chicken or duck stock

balsamic vinegar

brown sugar or honey

unsalted butter (cold, cubed)

fresh thyme leaves (for sauce)

salt (to taste)

black pepper (to taste)

Preheat oven to 200°C (400°F). Toss the peeled and chunked purple sweet potatoes on a rimmed baking sheet with a drizzle of oil, or place in a covered baking dish. Roast for 35–45 minutes until very tender and dry (a fork should slide in). Alternatively, steam until fork-tender about 25–30 minutes. Let cool slightly.

Roast/steam and dry the sweet potatoes

Pass the hot sweet potato flesh through a potato ricer or very fine sieve into a large bowl. If you don’t have a ricer, mash thoroughly and press through a fine mesh to remove lumps. Spread out to cool and let a little steam escape so excess moisture evaporates (15–20 minutes).

Rice or mash the potatoes

Add the egg, grated cheese, salt, and nutmeg to the cooled riced sweet potato and mix gently until combined. Sprinkle 1 3/4 cups of the flour over the mixture and use a bench scraper or hands to fold until a soft, slightly sticky dough forms. Add more flour a tablespoon at a time only if the dough is too wet to handle—avoid overworking.

Make the gnocchi dough

Lightly flour your work surface. Divide the dough into 6 pieces. Roll each piece into a long rope about 1.5–2 cm (3/4 inch) thick. Cut into 2 cm pieces. Optionally roll each piece over the tines of a fork or a gnocchi board to create ridges. Place formed gnocchi on a lightly floured tray, not touching, while you work.

Shape the gnocchi

Bring a large pot of salted water to a gentle boil. Working in batches, drop gnocchi into boiling water. They are done when they float, about 1–2 minutes after rising. Remove with a slotted spoon to a tray. Reserve at least 1/2 cup of the cooking water for the sauce (included in ingredients).

Cook the gnocchi

Place dried porcini in a bowl and pour 1 cup hot water over them. Let soak 20–30 minutes until soft. Strain, reserving the soaking liquid. Chop the rehydrated porcini finely and set aside. Skim and decant any grit from the soaking liquid and use the clear liquid (about 3/4 cup) — top up with stock to reach 1 cup if needed.

Rehydrate porcini

In a large skillet, heat 1 tbs olive oil and 2 tbs butter over medium-high heat. Add the sliced cremini mushrooms and sauté until they release liquid and start to brown, about 6–8 minutes. Remove mushrooms to a plate if the pan gets crowded and do in batches to ensure good browning.

Sauté mushroom base

Reduce heat to medium. Add remaining 1 tbs butter to the pan. Add minced shallot and cook until translucent, about 2–3 minutes. Stir in minced garlic and cook 30–45 seconds until fragrant.

Sweat aromatics

Pour in the white wine and scrape up browned bits, simmer until wine is mostly reduced (1–2 minutes). Add the chopped rehydrated porcini, reserved (skimmed) porcini soaking liquid and stock, and bring to a gentle simmer. Cook 4–6 minutes to concentrate flavors.

Deglaze and build sauce

Lower heat and stir in the cream and fresh thyme. Simmer gently 2–3 minutes until slightly thickened. Season with salt and pepper. If sauce seems too thin, simmer a little longer; if too thick, add a splash of reserved gnocchi cooking water to loosen.

Finish sauce

Return the browned cremini mushrooms to the pan and stir to combine. Keep sauce warm on very low heat while you finish the gnocchi.

Combine mushrooms and sauce

Add cooked gnocchi to the warm mushroom sauce in the skillet in batches (do not overcrowd). Gently toss or swirl the pan to coat the gnocchi, adding reserved gnocchi cooking water 1–2 tbs at a time if needed to create a glossy sauce that clings to the gnocchi (use up to the reserved 1/2 cup).